WHITE BUTTERCREAM
Learn how to make buttercream white with these simple tips & tricks! Perfect for wedding cakes and when you need a white buttercream base to start from.
Provided by Olivia
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Prepare a stand mixer with a whisk attachment.
- Whip butter until pale, fluffy, and creamy.
- Reduce speed to low and add in powdered sugar 1 cup at a time until well blended. Increase speed to medium and whip for 3 minutes.
- Add clear vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
- Add more cream as needed until desired consistency is reached (I added all 4 Tbsp).
- Dip a toothpick into a tiny bit of violet color gel and add it to the buttercream. Whip to incorporate.
- Add more violet if needed and/or some bright white color gel. Whip until the frosting is smooth and silky.
Nutrition Facts : Calories 1257 kcal, Carbohydrate 144 g, Protein 1 g, Fat 78 g, SaturatedFat 49 g, Cholesterol 212 mg, Sodium 18 mg, Sugar 141 g, ServingSize 1 serving
WHITE BUTTERCREAM FROSTING
This buttercream frosting recipe makes bright white frosting and only uses five ingredients! It's so easy and delicious to make, you'll never buy frosting again!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 5m
Number Of Ingredients 5
Steps:
- Beat 2 cups of unsalted butter on a medium-high speed (6-8 on a KitchenAid) for 2 minutes with a paddle attachment / stand mixer or a hand mixer. It should become lighter in color and look white once it's been whipped up.
- Mix in 1 Tbsp vanilla extract and 1/2 tsp salt on a low speed until incorporated.
- Gradually add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Half way through add in 3 Tbsp of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to help contain any powdered sugar clouds.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- If your buttercream isn't as white as you'd like at this point, you can mix in a tiny drop of purple gel food coloring or 1 tsp of titanium dioxide powder on a low speed to brighten it.
Nutrition Facts : Calories 1074 calories, Carbohydrate 129 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 64 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 126 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SUPER WHITE VANILLA BUTTERCREAM
Almost perfectly white, fluffy, and light - this is the perfect vanilla buttercream you've been looking for.
Provided by By What Charlotte Baked
Time 20m
Number Of Ingredients 5
Steps:
- Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer then beat the butter in a medium sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. The butter should be light, fluffy, and very very pale when it is whipped enough. Add the sifted icing sugar in three or four stages, beating for at least a minute in between additions. Once all the icing sugar has been beaten in, add between 2 and 4 tablespoons of milk or cream (depending on what consistency you need your frosting to be), as well as the vanilla extract and icing whitener, and mix well again.
ROYAL ICING
Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
Provided by Food Network
Categories dessert
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
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